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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • ½ small bunch asparagus
  • 1 medium zucchini squash
  • 1 pint grape tomatoes

• STEP 3

  Snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces. Transfer to a baking sheet pan.

• STEP 4

  Trim and medium dice zucchini. Add to the baking sheet with the asparagus.

• STEP 5

  Halve tomatoes and add to the baking sheet.

• STEP 6

  Pat chicken dry with paper towels and large dice. Add to the baking sheet.

  • ¾ lb chicken breasts, boneless skinless

• STEP 7

  Drizzle veggies and chicken with oil, then season with spices. Stir to coat and spread out in an even layer.

  • 2 tsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender and chicken is cooked through, about 15 minutes. Remove from oven.

• STEP 9

  Meanwhile, fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and return to the pan. Cover and set aside to keep warm.

  • ½ tsp salt
  • 5 oz rotini pasta

• STEP 10

  When the veggies and chicken are done, carefully transfer them to the pan with the pasta. Add the pesto and stir to combine.

  • ¼ cup basil pesto

• STEP 11

  To serve, divide pasta between plates or bowls and enjoy!